With Emma starting preschool, breakfast around here has been hectic.
I’m not used to leaving by 8:20!
I had picked up some mini blueberry muffins from Publix, but I went through two boxes of them in two weeks!
I wanted to use whole wheat flour.
I didn’t have any plain Greek yogurt to use.
So this is what ended up being my recipe:
1 1/3 cups whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tbsp lemon zest
2 tbsp lemon juice
(for both lemon zest and juice I used one whole lemon, but only the juice from half)
1/2 tsp coconut oil
1/2 cup applesauce
1 large egg white
1 cup 2 tbsp milk
1 tsp vanilla
3/4 cup blueberries
It sounds like a lot, but it’s not!
Bake at 350 degrees for 20-22 minutes.